April Activities of the Department of Nutrition and Dietetics: Promoting Healthy Eating Across All Life Stages

Within this scope, a “Healthy Nutrition” event was held at a kindergarten in Istanbul for children aged 3–5, providing an engaging and educational experience. The event was conducted with the participation of Hande Nur Onur Öztürk, a faculty member of the Department of Nutrition and Dietetics. During the activity, the basic principles of food groups and balanced nutrition were explained to children in a simple and age-appropriate manner. The “Healthy Plate” model was used to introduce food groups, emphasizing that grains provide energy, protein-rich foods support growth and development, and fruits and vegetables play a protective role against diseases.

To ensure active participation, game-based learning methods were applied throughout the session. In the “healthy plate” activity, children created their own balanced meals using food visuals. Emphasizing that eating habits developed in early childhood form the foundation of lifelong healthy behaviors, the event was completed as an interactive experience that both entertained and educated children while fostering a positive relationship with food.

As part of the April activities, the workshop titled “Less Waste, More Health: Menu Planning for Older Adults” was held on April 9, 2026, at the Nutrition Principles and Practices Laboratory. The workshop addressed the importance of adequate and balanced nutrition in line with the changing physiological needs of older adults, and menu planning principles specific to this group were comprehensively discussed. Participants had the opportunity to reinforce theoretical knowledge through practical applications in planning appropriate meals for older individuals.

In the prepared menus, key criteria such as nutrient balance, digestibility, appropriate portion sizes, and ease of consumption were considered. In addition, sustainable nutrition approaches and the reduction of food waste were among the main focuses of the workshop. In this context, issues such as efficient use of resources, minimizing food waste, and environmentally friendly food choices were addressed through practical applications.

Overall, the activities carried out throughout April once again demonstrated that nutrition is not only an individual behavior but also a comprehensive approach that supports health across different life stages, is closely linked to sustainability, and contributes to strengthening public health. These initiatives by the Department of Nutrition and Dietetics at Istanbul Gelisim University make a significant contribution to raising awareness of healthy nutrition among different segments of society.